Chicken Breasts With Red Pepper and Cacao Stuffing

Submitted by Karen Robinson

"Saving the recipe. I haven't tried it yet but it looks delicious. Taken from Hello! Canada. A recipe by Willie Harcourt-Cooze."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 4

ingredients

• 4 boneless chicken breasts, skin on
• 1 tablespoon olive oil, plus a little extra
• 1 small onion, finely chopped
• 1 red pepper, seeds removed, chopped
• 1 pinch dried chili flakes
• 4 pitted black olives, chopped
• 1⁄2 tablespoon cacao, finely grated
• 1 small handful of fresh oregano leaves, chopped

directions

1. Create a pocket for the stuffing by sliding your finger between the chicken skin and the breast. Set the chicken aside.
2. Heat 1 tbsp of oil in a frying pan and add the onion, pepper and chili flakes. Fry until soft. Stir in the olives and cacao. Season with salt and black pepper, then pour into a food processor and combine until smooth.
3. Divide the mixture between the chicken breasts, carefully pushing it into the pockets. Scatter the oregano leaves over the chicken and drizzle with a little extra olive oil.
4. Heat remaining oil in the frying pan over medium heat. Place the stuffed chicken breasts in the pan, skin side down. Fry for 25 - 30 minutes or until the skin is crisp and the breasts are cooked. Turn once.